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1-2 pounds boneless skinless chicken breasts
2 packets dry chicken gravy mix (0.87 ounce packets)
1 10¾ ounce can cream of chicken soup
1 and ¾ cups of water
⅛ teaspoon black pepper

How to make it :
Put the gravy packets, cream of chicken soup, water and pepper in a 4 quart or larger slow cooker.
Whisk until the gravy is as smooth as you can get it.
Add the chicken breasts (no need to pre-cook or brown)
Cook on low for 8 to 10 hours

See also  Easy Pie Crust

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